Preparation:

Drain the cod eggs and season with salt, pepper and garlic. Chop the garlic and onion. Place the margarine in a pan, add the onion and garlic and let it sear. Meanwhile peel the carrots and cut them into small cubes. Add the carrots to the prepared onion, season with salt and pepper and cook over low heat. Add the vinegar and wrap. When it boils, remove it from heat.

Place the oil in a large, deep skillet and bring to heat. Drain the seasoning roe, pass them by flour, followed by the beaten egg and finally in breadcrumbs. Fry the eggs in hot oil until they are browned on both sides. Drain them on paper towels.

Arrange the eggs on the plate to serve and cover with the carrot escabeche and decorate them with chopped parsley.

]]>Portal das Conservashttps://www.portaldasconservas.pt/en/?p=48972016-11-24T12:55:27Z2016-11-24T12:46:21ZIngredients: 540g of cooked cowpeas 2 cans of natural tuna fillets 1 medium onion 2 garlic cloves 2 tablespoons of olive oil 3 tablespoons of chopped parsley Salt and pepper q.s. Preparation: Rinse the cowpeas with water to remove her gum. Drain it well and then mash it. Drain the tuna and undo it with a fork. Peel and chop...

Preparation:

Rinse the cowpeas with water to remove her gum. Drain it well and then mash it. Drain the tuna and undo it with a fork. Peel and chop the onion and the garlic.

In a container involve the cowpeas, tuna, onion and garlic. Add olive oil and parsley and mix all ingredients. Mold the burgers the size and shape you want. At the end you can choose to grill the burgers or freeze them for use next time.

Preparation:

Open the cans of sardines and drain the oil into a pan. Peel the onion and garlic. Cut the onion in half moon, chop the garlic and incorporate the ingredients in the pan, along with the two tablespoons of olive oil. Let the prepared cook. Then add the chopped carrot and rested. Add the carrots to the prepared pan, stir and season with salt and pepper. Cook for about three minutes. Season with vinegar, cover the pan and turn off the heat.

Cut the bread into slices and top each slice with the preparation from the pan. Overlap the slices with one or two canned sardines and sprinkle with lemon zest and chopped coriander.

Preparation:

Drain the cod. Place the green leaves in a bowl. Add the cheese, cod, previously drained and figs cut into four.
Add the olive oil, mustard, salt and black pepper to taste. With the aid of a fork dissolve the sauce and then pour the salad. After stirring, you are ready to serve.

Preparation:

Put abundant water in a pan with a little of salt. Once the water boils put the dough for 1 minute. Remove from heat, drain and set aside. In a frying pan put a little of olive oil and add the chopped onion and ginger. Let it cook for 1 minute and sprinkle with coriander powder spoon. Then add the peppers cut into strips and pepper without seeds. Add a pinch of salt, stir and put a quarter of a pasta cooking water shell. After the peppers are soft add the grated carrot and mushrooms cut in half. Stir well and cook for another 4/5 minutes. Finally place the reserved pasta and drained mackerel fillets in the pan.

Mix well, rectify the seasoning and turn off the heat. Sprinkle the preparation with sesame seeds.

Preparation:

Drain the canning oil, remove the salmon fillets and season them with garlic, olive oil and parsley. Reserve.
Bake the quinoa, in a pot aside, with boiling water, place the cabbage leaves (for a few minutes to crisp).
Meanwhile, grate the carrots, break the cabbage coarsely, cut the orange wedges and the turnip (julienne type). Put everything in a bowl, add the salmon fillets with chips and mushrooms, previously passed in the pan with a little of olive oil and quinoa. Mix well the ingredients for the sauce and drizzle the salad.

]]>Portal das Conservashttps://www.portaldasconservas.pt/en/?p=47202016-10-13T10:08:43Z2016-10-13T10:08:43ZIngredients: 200g of fresh spinach 2 garlic cloves 10 nuts 1 small mackerel can in olive oil with hot sauce Olive oil q.s. Salt q.s. Preparation: Prepare the spinach: Wash and benefit from all the leaves. In a frying pan put a little of olive oil and garlic cloves over low heat. Add the spinach, season with a little of...

Preparation:

Prepare the spinach: Wash and benefit from all the leaves. In a frying pan put a little of olive oil and garlic cloves over low heat. Add the spinach, season with a little of salt and sauté them for a few minutes. When they are almost ready add the walnuts and cook for a few more minutes. Remove the cooked to a dish. Open the small mackerel can and drain the oil.

Preparation:

Chop the onion and garlic and bring to simmer with the previously drained olive oil of the cans. Cut the olives into small pieces and set aside.
Add to the stew wine, water, rice, salt, pepper and paprika and wrap well. Cook, and after more or less 10 minutes, add the olives and stir with a spoon to release the rice.

Simmer again for a few minutes.

At the end add the grated cheese, previously drained sardines and garnish with chopped parsley.

]]>Portal das Conservashttps://www.portaldasconservas.pt/en/?p=46682016-10-06T16:26:22Z2016-10-06T16:26:22ZIngredients: Sweet potato q.s. 1 sweet corn can 2 tablespoons of chopped parsley 4 lightly beaten eggs 2 cans of smoked salmon in olive oil Grated cheese q.s Preparation: Preheat the oven to 190º. Place the potatoes in a platter to go the oven and bake them for 50-60 minutes, until it gets a soft consistency. Remove from the oven...

Preheat the oven to 190º. Place the potatoes in a platter to go the oven and bake them for 50-60 minutes, until it gets a soft consistency. Remove from the oven and when they are warm enough to handle, cut them in half horizontally. Remove the potato pulp, leaving about 1 cm in the peel.
With the help of a fork mash the pulp of sweet potatoes, add to it the corn, shredded salmon and chopped parsley.
Beat the eggs, season with salt and pepper and add the mixture of potatoes with salmon.

Wrap well. Place the prepared within the sweet potatoes, sprinkle with grated cheese and light the oven again for about 20 minutes.

Drain the garfish and with a fork crush the fish. Mix the remaining ingredients and mix well. Arrange the dough into shapes of mini-muffins and bake at 200 ° for 30 minutes or until they get golden on top. Remove them from the oven and set aside to cool.